Impala casserole

Recipe from: 6/1/2006 12:00:00 AM

Ingredients 14
Servings 8
Time 20

Ingredients

  • 20
    ml
    olive oil
  • 1
    kg
    impala goulash meat (bite-size pieces)
  • 1
    medium potato, peeled and cubed
  • 1
    medium onion, chopped
  • 2
    medium parsnips, peeled and cubed
  • 2
    medium turnips, peeled and cubed
  • 100
    g
    carrots, peeled and sliced
  • 100
    g
    leeks, sliced
  • 40
    ml
    garlic, crushed
  • 1
    bay leaf
  • 400
    ml
    red wine
  • 1
    can whole peeled tomatoes
  • 500
    ml
    prepared beef stock
  • 1
    ml
    ground cumin
 

Method

50
 
1. Heat the oil in a large saucepan over a high heat. Once it is hot, add the meat and sauté until completely sealed. Add the vegetables, garlic and the bay leaf, and fry, stirring, until browned.

2. Add the wine, reduce the heat and allow to simmer without the lid on until the wine has reduced. Add the tomatoes and then enough beef stock to cover the meat. Cover the saucepan and simmer for about 50 minutes until the meat is tender.

3. Add the cumin and season to taste with salt and pepper. Serve hot with creamy mashed potatoes.

 

Read more on: slow cook
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.